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Fresh, fluffy and aromatic are these pryaniki. They are also vegan and make in a flash. The Russian gingerbread cookies are perfect for after dinner dessert with coffee or tea. You can find a detailed vegan pryaniki recipe with exact quantities and step-by-step instructions here at the very bottom.
Heavenly fluffy and fresh
The vegan pryaniki have an incredibly fluffy consistency, just like my pryaniki with sour cream. Only you don’t need animal products for this pastry. It tastes incredibly tender. Lemon gives it a refreshing touch.
Guaranteed, not only vegans will be thrilled by the pryaniki. Besides, if you don’t tell anyone, they won’t think that the pastry is vegan.
Add special flavor
You can give your vegan pryaniki a special flavor and unique aroma with different fruits, herbs, spices.
I have refined the dough with a little lemon zest. This gives the vegan pryaniki a slight citrus note in the taste and makes them especially aromatic. Instead of lemon, you can use orange zest for the recipe.
Also, you can knead some finely chopped fresh peppermint into the pryaniki dough, like in my peppermint cookies recipe. This will give them a nice color and mint flavor. Such pryaniki are ideal for snacking in summer.
Or spice up the pastry with different spices, such as cinnamon, cardamom, nutmeg or gingerbread spice. For example, I used it to make my honey cookies, spice pryaniki and honey pryaniki. This will give you the perfect Christmas pryaniki.
Perfect dough consistency
The vegan pryaniki dough should be soft, but not sticky. It should never become too firm, otherwise the pastry might taste dry. Therefore, you should add as much flour to the liquid mixture in batches until you find that the consistency is just right.
In my case, the dough was so soft that the first balls of dough took on a dome shape on the baking sheet until I finished the last ones. If your dough balls become too flat on the baking sheet or even melt, you need to add some more flour to the dough and knead it again briefly.
You can make the pryaniki dough a little firmer than it was in mine. In this case, the dough balls will keep their shape on the baking sheet, so you’ll need to flatten them slightly before baking.
In addition, you shouldn’t knead the vegan pryaniki dough for too long. Once it has a homogeneous consistency, it is ready.
These pryaniki are
- fluffy,
- tender,
- fresh,
- incredibly tasty,
- vegan – no milk, no butter, no eggs,
- aromatic,
- with lemon,
- easy and quick to make with common ingredients,
- perfect for dessert or snacking in between,
- long shelf life.
Vegan pryaniki recipe
The pryaniki recipe, which you can find here at the end of the post in the recipe box, comes without animal products. And you only need a few ingredients for it, which I’m sure you already have at home.
Besides, the recipe is very simple and quick. So you can conjure up the vegan pryaniki on the dining table anytime in no time and spoil your loved ones with it.
First, boil the sugar syrup from water and sugar for a few minutes. After it has cooled for a few minutes, stir in the rest of the ingredients to make a soft dough.
Form the dough into small balls and bake them for about 10 minutes.
After the pryaniki have cooled down, cover them with the sugar icing, which you cook from sugar and water to a certain temperature.
By the way, have you tried Tula pryanik – gingerbread filled with jam?
How to make vegan pryaniki: tips and tricks
- Instead of lemon zest, you can refine the dough with orange zest, fresh mint or various spices.
- The amount of flour given in the recipe may vary. Add flour in batches to the liquid mixture until you have a soft dough. It should not be sticky, but it should not be too firm either. See my notes above.
- Do not knead the dough too long, just until it reaches a homogeneous consistency.
- Do not bake the pryaniki longer than necessary so that they do not taste dry. Check with a wooden skewer to see if they are done baking.
- You will need a kitchen thermometer** to measure the temperature of the sugar icing.
- The vegan pryaniki will stay fresh for a long time. Store them in an airtight container at room temperature, but in a place that is not too warm.
Did you make vegan pryaniki using this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the Russian gingerbread cookies.
Looking for more vegan sweet pastry recipes? Try also:
- Applesauce cake vegan: moist pound cake with applesauce
- Chocolate cake with buckwheat flour vegan – lightning recipe
- Vegan nut cake – moist hazelnut loaf cake
Vegan pryaniki (with lemon)
Equipment
- kitchen thermometer
Ingredients
for the dough
- 100 ml water
- 180 g sugar**
- 50 ml vegetable oil
- zest from 1 organic lemon
- approx. 370 g flour**
- 6 g baking powder**
- 1 pinch of salt
for the icing
- 100 g sugar**
- 50 ml water
Instructions
Preparation of the dough
- Add sugar and water to a saucepan, bring to a boil over medium heat, stirring constantly so that the sugar dissolves before it reaches a boil, and simmer the sugar syrup for 2 minutes.
- Take the sugar syrup off the heat and let it cool for about 10 minutes until it is no longer so hot.
- Add vegetable oil, lemon zest and salt to the sugar syrup and mix.
- Mix flour with baking powder, add it in batches to the sugar syrup and knead it briefly to form a soft dough.
- Form small balls from the dough (for me 15 pieces of about 45 g each) and spread them on a baking tray lined with baking paper with plenty of space between them. If your dough is soft enough, the dough balls will take on a dome shape on the baking sheet. If the dough is a bit firmer, flatten the balls slightly.
- Bake the vegan pryaniki in a preheated oven at 200 °C top and bottom heat for about 10 minutes and let them cool.
Preparation of the sugar icing
- Put sugar and water in a small saucepan and bring to a boil over medium heat, stirring so that the sugar dissolves before it boils.
- Now let the icing boil over medium heat, without stirring it, until it reaches 110 °C.
Coating the vegan pryaniki with the sugar icing
- Put the pryaniki in a sealable glass jar, pour the hot sugar glaze over them (be careful – very hot!), seal the jar and shake it so that the sugar icing spreads over the pryaniki. You can also use a small glass jar and pour the pryaniki and the icing in portions. You have to do this quickly, as the icing will set as it cools.
- Spread the vegan pryaniki in the sugar icing on an oven rack and let them dry.
Notes
- Instead of lemon zest, you can refine the dough with orange zest, fresh mint or various spices.
- The amount of flour indicated may vary. Add flour in portions to the liquid mixture until a soft dough is formed. It should not be sticky, but it should not be too firm either. To do this, refer to my notes here above.
- Do not knead the dough too long, but only until it reaches a homogeneous consistency.
- Do not bake the pryaniki longer than necessary so that they do not taste dry. Use a wooden skewer to check if they are done baking.
- The time for cooling and drying is not included in the preparation time.
- Note the detailed tips and tricks for making the vegan pryaniki at the top of the post.
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